Imagine pulling a golden, crusty loaf of bread out of your oven without hours of kneading or complicated techniques - sounds like a baker's dream, right? Wanda Lee's No Knead Bread is about to revolutionize your home baking experience! This incredibly simple recipe transforms just four basic ingredients into a rustic, artisan-style bread that will make your kitchen smell like a professional bakery and impress even the most discerning bread lovers.
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 tsp instant yeast
- 1 tsp salt
- 1 1/2 cups water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 teaspoon of salt. Stir the dry ingredients together until they are well mixed.
- Gradually add 1 1/2 cups of water to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms. Ensure that all the flour is incorporated and there are no dry spots. The dough will be sticky and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for about 12 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
- After the resting period, lightly flour a clean work surface. Turn the dough out onto the floured surface. With floured hands, gently shape the dough into a ball by folding the edges toward the center. Be careful not to deflate the dough too much.
- Place the shaped dough seam-side down on a piece of parchment paper. Cover it with a clean kitchen towel and let it rise for an additional 1 to 2 hours, or until it has puffed up noticeably.
- While the dough is rising, preheat your oven to 450°F (230°C). Place a heavy Dutch oven (with the lid) in the oven to preheat for about 30 minutes.
- Once the dough has finished rising and the oven is hot, carefully remove the Dutch oven from the oven. Remove the lid and use the parchment paper to lift the dough into the pot. If desired, you can score the top of the dough with a sharp knife for a decorative touch.
- Cover the Dutch oven with the lid and return it to the oven. Bake for 30 minutes. This initial covered baking helps create steam, resulting in a crusty exterior.
- After 30 minutes, remove the lid from the Dutch oven and bake for an additional 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.
- Once baked, carefully remove the bread from the Dutch oven using the parchment paper. Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This cooling period helps the crumb set properly.
Tips
- Patience is Key: The long 12-hour resting time develops incredible flavor and texture, so don't rush the process.
- Temperature Matters: Keep your dough in a warm, draft-free area during the initial rise to help yeast activation.
- Use a Heavy Dutch Oven: This creates the perfect steamy environment for a crispy crust and soft interior.
- Don't Overwork the Dough: Gentle handling preserves the air bubbles that give your bread its beautiful texture.
- Let it Cool Completely: Resist cutting into the bread immediately; cooling helps the crumb structure set properly.
- Experiment with Flour: Try mixing in whole wheat or adding seeds for unique flavor variations.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
